Bread soup

Heat the stock in a saucepan.

Cut the bread into cubes and set aside.

Grate the raclette cheese into a container and set aside in the fridge.

Peel and finely slice the onions.

Melt the butter in a hot pan and add the onions. Cook at a moderate heat until the onions are caramelised.

In a gratin dish or soup tureen make a layer of rye bread cubes.

Cover with the caramelised onions then pour over the stock.

Cook in the oven for 5 to 10 minutes until the cheese is goden-brown.